Step 1: To make the yeast dough, first dissolve the sugar and yeast in 1/4 cup of lukewarm water; set aside, uncovered, until the yeast begins to froth (get foamy).
Step 2: Meanwhile, combine the remaining dry ingredients (flour and salt) in a mixing bowl. Make a well in the center, and add yeast mixture, remaining water, and olive oil. Knead (you can add more water or flour, if needed--but the dough shouldn't become sticky) until dough is supple. Shape into a ball, brush with additional olive oil, cover and allow to rise in a warm area until doubled in size, about an hour to an hour and a half (depending on how warm it is).
Step 3: Divide dough into 12 balls, and place on a floured baking sheet. Cover with a clean cloth and allow to rise again in a warm area for 30 minutes.
Step 4: Preheat oven to 350°F.
Step 5: Combine the chickpea topping ingredients and set aside.
Step 6: Roll the dough balls into 1/8-inch thick rounds and place on a well-greased baking sheet.
Step 7: Stir the topping mixture again, then firmly press a handful of it into each dough round.
Step 8: Sprinkle the remaining oil from the mixture over the rounds.
Step 9: Bake 20 minutes or until the edges of the bread rounds start to brown; then place until broiler for 2 minutes, or until the top lightly browns.
Step 10: Best served hot.
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